Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Xie, Dongdong; Li, Xing; Li, Xinhao; Ren, Shuncheng

doi:10.1111/ijfs.16793

Cited by 2 publications

References 26 publications

(31 reference statements)

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Improvement in storage stability of fresh instant rice using non‐starch polysaccharides

Li,

Zhang,

Ren

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, non‐starch polysaccharides (NSPs), namely konjac glucomannan (KGM), inulin (IN), and oat β‐glucan (OG), were selected as ingredients to inhibit the retrogradation of fresh instant rice. Through a comprehensive comparison, it was found that the addition of 0.4% KGM, 0.6% IN, and 1.5% OG (w/w, based on rice mass) gave fresh instant rice a favourable eating quality. Furthermore, as the storage time increased, adding these NSPs mitigated the increase in hardness, retrogradation enthalpy (), and free water, indicating their ability to prevent water migration and improve the storage stability of fresh instant rice. Among them, the OG was the most effective additive in delaying retrogradation behaviours, and the flavour profiles of the OG‐treated fresh instant rice group (OG‐FIR) were more similar to those of the control group (FIR). Overall, the addition of NSPs probably was a novel strategy for improving the quality of fresh instant rice.

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Improvement in storage stability of fresh instant rice using non‐starch polysaccharides

Li,

Zhang,

Ren

et al. 2024

Int J of Food Sci Tech

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Impact of fermented wheat flour on the quality of dried white salted noodles: cooking, physicochemical, structural breakdown, microstructure and sensory evaluations

Lubowa,

Yeoh,

Fricher

et al. 2024

Preprint

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This study investigated the physicochemical properties, cooking characteristics, structural breakdown, microstructure, and sensory qualities of dried white salted noodles with varying proportions of fermented wheat flour (FWF). The noodle formulations included 100% commercial wheat flour (100WF), 75% wheat flour with 25% FWF (75WF:25FWF), 50% of each (50WF:50FWF), and 25% wheat flour with 75% FWF (25WF:75FWF). Incorporating FWF reduced the optimum cooking time, cooking yield, pH and lightness values but increased the redness and yellowness values. Noodles with over 50% FWF exhibited greater cooking losses, increased breakability and lower textural and structural breakdown values. Scanning Electron Microscopy revealed that noodles with over 50% FWF had a weakened gluten structure with larger, more irregular pores. In contrast, 75WF:25FWF maintained similar cooking performance and structural integrity as 100WF, both featuring a compact and dense gluten network with smaller pores, which not only required significant effort to break down but also contributed to superior cooking performance and excellent texture. Proximate composition analysis revealed that 75WF:25FWF had lower moisture and higher fibre content. Despite lower sensory scores, the textural differences were not significantly noticeable. Incorporating FWF could potentially enhance the nutritional value of noodles by increasing fibre content while maintaining acceptable cooking and textural qualities.

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Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Cited by 2 publications

References 26 publications

Improvement in storage stability of fresh instant rice using non‐starch polysaccharides

Improvement in storage stability of fresh instant rice using non‐starch polysaccharides

Impact of fermented wheat flour on the quality of dried white salted noodles: cooking, physicochemical, structural breakdown, microstructure and sensory evaluations

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